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Publications by Rickard Öste

Effects of Oat Bran, Processed to Different Molecular Weights of Β-Glucan, on Plasma Lipids and Caecal Formation of SCFA in Mice

British Journal of Nutrition

English

Effects of Pediococcus Parvulus 2.6 and Its Exopolysaccharide on Plasma Cholesterol Levels and Inflammatory Markers in Mice

Applied Microbiology

English

Related publications

Effects of Some Chinese Spices on Body Weights, Plasma Lipids, Lipid Peroxides, and Glucose, and Liver Lipids in Mice

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

The Impact of Different Levels of Oat Β-Glucan and Water on Gluten-Free Cake Rheology and Physicochemical Characterisation

Journal of Food Science and Technology

English

Nutritive Value of Oat Flour and Oat Bran.

Journal of Animal Science

English

Physical and Sensory Characteristics of Extruded Products Made From Two Oat Lines With Different Β-Glucan Concentrations

Cereal Chemistry

Organic Chemistry

English

Effects of Monobutyrin and Tributyrin on Liver Lipid Profile, Caecal Microbiota Composition and SCFA in High-Fat Diet-Fed Rats

Journal of Nutritional Science

English

Correlated Responses to Selection for Greater Β-Glucan Content in Two Oat Populations

English

Bioactive Oat Β-Glucan Reduces LDL Cholesterol in Caucasians and Non-Caucasians

Nutrition Journal

English

Effects of Hydrolyzed Oat Bran Proteins on Free Radicals, Toxic Metals and Lipid Oxidation

English

Can Β-D-Glucan Protect Oat Seeds Against a Heat Stress?

Nova Biotechnologica et Chimica

Analytical Chemistry

English